Cut the meat into small pieces, season with salt and pepper and fry. Then add the water and the chopped chilli pepper (I leave out the seeds) and simmer for 15 minutes. Cut the carrot, leek and bell pepper into small pieces, add together with the bamboo strips and pineapple pieces and simmer for another 10 minutes.
For the sauce, mix pineapple juice, soy sauce, white wine vinegar, sugar, potato flour and a teaspoon of honey until the sugar dissolves and simmer for another 5 minutes.